Fruit couscous
This fruit couscous combines fluffy couscous with sweet dried fruits, aromatic spices, and fresh herbs, creating a vibrant dish. It’s cooked with vegetable broth and orange juice for a flavorful base and is perfect as a side or light main dish.
Cook time 5 min
Prep time 15 min
Ingredients:
2 cups couscous2 cups vegetable broth
2 cups orange juice
2 tsp cinnamon
1 tsp salt
2 tbsp olive oil
1/2 cup dried apricots
1/2 cup dates
1/3 cup raisins
6 shallots
2 garlic cloves
2 tbsp lemon zest
1/4 cup lemon juice
1/2 cup coriander leaves
1 tsp black pepper
Instructions:
- In a medium saucepan, combine 2 cups vegetable broth and 2 cups orange juice. Bring to a boil over medium heat.
- Once the liquid is boiling, stir in 2 tsp cinnamon, 1 tsp salt, and 2 cups couscous. Remove the saucepan from heat, cover with a lid, and let it sit for about 5 minutes, or until the couscous has absorbed all the liquid.
- After the couscous has absorbed the liquid, add 2 tbsp olive oil. Fluff the couscous with a fork to separate the grains.
- Meanwhile, chop 1/2 cup dried apricots and 1/2 cup dates into small pieces. In a large mixing bowl, combine the chopped apricots, dates, and 1/3 cup raisins.
- In a skillet, heat 1 tbsp of olive oil over medium heat. Add the 6 thinly sliced shallots and sauté for about 5 minutes until they start to caramelize. Add 2 minced garlic cloves and cook for an additional 1 minute until fragrant.
- Add the sautéed shallots and garlic to the mixing bowl with the dried fruits. Stir in the fluffed couscous.
- Add 2 tbsp lemon zest, 1/4 cup lemon juice, and 1/2 cup chopped fresh coriander leaves to the bowl. Mix well to combine all the flavors.
- Season with 1 tsp black pepper and adjust salt to taste. Serve warm or at room temperature.
Fruit couscous FAQ:
The couscous should sit covered for about 5 minutes after you add it to the boiling broth and orange juice. This allows it to absorb the liquid properly.
The couscous is done when it has absorbed all the liquid and the grains are tender. Fluffing with a fork after letting it sit helps ensure even cooking.
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a splash of water if it appears dry.
You can substitute the dried apricots, dates, and raisins with other dried fruits like cranberries, figs, or cherries based on your taste preferences.
A medium-sized skillet is recommended for sautéing the shallots and garlic. This allows enough space to caramelize the shallots evenly.
Nutrition per serving
8 ServingsCalories 180kcal
Protein 4.03g
Carbohydrates 44g
Fiber 3.99g
Sugar 24g
Fat 3.88g
More recipes
Roasted mexican zucchini with lime juice
Zesty roasted zucchini with lime juice, perfect for any meal.
07 Jan 2026Wombok with bacon & green beans
Quick stir-fry of wombok, bacon, and green beans with a spicy kick.
06 Jan 2026Lemon chicken with olives
Mediterranean lemon chicken with olives in a rich tomato sauce.
24 Jan 2026Roast pumpkin, chickpea and rocket salad
A vibrant and nutritious roast pumpkin salad with chickpeas and feta.
03 Dec 2025Garlic smashed potatoes
Crispy garlic smashed potatoes roasted with thyme and olive oil.
12 Feb 2026